Description
A savory and moist meatloaf featuring ground beef mixed with finely chopped onions, green bell peppers, shredded cheddar cheese, and crushed Ritz crackers, all glazed with a sweet ketchup-based topping.
Ingredients
Units
Scale
For the Meatloaf:
- 2 pounds ground beef (preferably 80% lean)
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced green bell pepper
- 1 cup crushed Ritz crackers (about 1.5 sleeves)
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Glaze:
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the crushed Ritz crackers, shredded cheddar cheese, beaten eggs, milk, diced onion, diced green bell pepper, salt, and black pepper. Mix until well combined.
- Add the ground beef to the mixture. Using your hands or a large spoon, gently mix until all ingredients are evenly incorporated. Be careful not to overmix, as this can make the meatloaf dense.
- Shape the Meatloaf:
- On a parchment-lined baking sheet or in a lightly greased loaf pan, shape the meat mixture into a loaf approximately 9×5 inches in size.
- Bake:
- Place the meatloaf in the preheated oven and bake for 30 minutes.
- Prepare the Glaze:
- While the meatloaf is baking, mix together the ketchup, brown sugar, and yellow mustard in a small bowl until smooth.
- Glaze and Continue Baking:
- After the initial 30 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top.
- Return the meatloaf to the oven and bake for an additional 30-40 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve:
- Once done, remove the meatloaf from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf.
Notes
- For a finer texture, you can sauté the diced onions and bell peppers in a bit of olive oil until softened before adding them to the mixture.
- If you prefer a sweeter glaze, you can increase the brown sugar to 3 tablespoons.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven until warmed through.